Author: f***h
Date:
Review: Mild Pumpkin Chicken Curry for Toddlers (16 Months) Prep time: 15 mins Cook time: 20-25 mins Servings: 2-3 (suitable for freezing) Ingredients Protein: 250g chicken breast or thigh, diced into small, bite-sized cubes. Veggie: 2 cups butternut pumpkin, peeled and cut into 1-2cm small chunks. Base: 1 tbsp ghee or olive oil. Aromatics: 1 small brown onion (finely chopped), 2 cloves garlic (minced), 1 tsp fresh ginger (grated). Spices (Mild): 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp mild garam masala. Liquid/Cream: 1/2 can (200ml) full-fat coconut milk or Greek yogurt. Optional: 1 tbsp tomato paste (for thickness), 1/2 cup water or low-sodium chicken stock. Method Sauté Aromatics: Heat ghee in a deep pan. Add onion, garlic, and ginger. Sauté over medium heat until soft and fragrant (about 3-4 mins). Cook Spices: Add the ground coriander, cumin, turmeric, and garam masala. Stir constantly for 30 seconds to "bloom" the spices. Brown Chicken: Add the chicken cub
Color: Multicolor
Size: 50 Pieces 3.5 cm
